Name: Weeknight Thai Chicken Meatball Khao Soi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1.5 pounds Ground Chicke; 1/4 cup Fresh Cilantro, chopped; 2 cloves Garlic, minced; 1 tablespoon Fresh Ginger, grated; 1 tablespoon Fish Sauce; 1 teaspoon Brown Sugar; 1/2 teaspoon White Pepper; 1/4 cup Panko Breadcrumbs; 1 large Egg, lightly beate; 1 tablespoon Neutral Oil for searing; 1 tablespoon Neutral Oil; 1 large Red Onion, thinly sliced; 4 cloves Garlic, minced; 2 tablespoons Fresh Ginger, grated; 3-4 tablespoons Red Curry Paste; 1 teaspoon Ground Turmeric; 1 teaspoon Ground Cumi; 4 cups Chicken Broth; 2 (13.5 ounce) cans Full-Fat Coconut Milk; 1/4 cup Fish Sauce; 2 tablespoons Brown Sugar; 2 tablespoons Fresh Lime Juice; 12 ounces Dried Egg Noodles or Ramen Noodles; Fresh Cilantro, chopped; Lime Wedges; Crispy Fried Shallots; Chili Oil or Red Pepper Flakes; Bean Sprouts

Description

An easy and comforting Weeknight Thai Chicken Meatball Khao Soi recipe that combines tender chicken meatballs with a creamy, spicy coconut curry broth, served over noodles.

Ingredients

Scale

1.5 pounds Ground Chicke
1/4 cup Fresh Cilantro, chopped
2 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
1 tablespoon Fish Sauce
1 teaspoon Brown Sugar
1/2 teaspoon White Pepper
1/4 cup Panko Breadcrumbs
1 large Egg, lightly beate
1 tablespoon Neutral Oil for searing
1 tablespoon Neutral Oil
1 large Red Onion, thinly sliced
4 cloves Garlic, minced
2 tablespoons Fresh Ginger, grated
3–4 tablespoons Red Curry Paste
1 teaspoon Ground Turmeric
1 teaspoon Ground Cumi
4 cups Chicken Broth
2 (13.5 ounce) cans Full-Fat Coconut Milk
1/4 cup Fish Sauce
2 tablespoons Brown Sugar
2 tablespoons Fresh Lime Juice
12 ounces Dried Egg Noodles or Ramen Noodles
Fresh Cilantro, chopped
Lime Wedges
Crispy Fried Shallots
Chili Oil or Red Pepper Flakes
Bean Sprouts

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Instructions

In a large bowl, combine the Ground Chicken, Fresh Cilantro, minced Garlic, Fresh Ginger, Fish Sauce, Brown Sugar, White Pepper, Panko Breadcrumbs, and Egg. Mix gently
Roll mixture into 1-inch meatballs and sear in a skillet with Neutral Oil until browned
In the same skillet, sauté the Red Onion until softened. Add minced Garlic and Fresh Ginger and cook until fragrant
Stir in Red Curry Paste, Ground Turmeric, and Ground Cumin. Cook briefly
Pour in Chicken Broth, scraping the bottom of the skillet. Add Coconut Milk, Fish Sauce, and Brown Sugar
Return the seared meatballs to the broth and simmer for 20-25 minutes
Cook the Egg Noodles according to package directions
Before serving, stir in Fresh Lime Juice, adjust seasonings, and serve over noodles with garnishes

Notes

For a vegetarian version, substitute Ground Chicken with plant-based meat alternatives.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Simmering
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 7 g
Sodium: 1100 mg
Fat: 35 g
Saturated Fat: 25 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 170 mg